2 medium carrots - peeled and diced
2 stalks celery - thinly sliced
4 cloves garlic - finely chopped
1 onion - finely chopped
2 tablespoons butter
2 cups green lentils - rinsed and drained
8 cups chicken stock - or vegetable stock
In a large soup pot, melt the butter over medium heat then add the potatoes, carrots, celery, garlic and onion and cook until softened, about 5 - 6 minutes. Add the lentils and broth, generously salt and pepper, then simmer, stirring occasionally, for about 45 minutes - or until the vegetables have softened and the soup has thickened.